so while this thread has been playing I've been breaking down a pig for a chef's wedding yesterday...pulled as well as sliced pork, homemade BBQ sauce, chutney, homemade rolls....teeny tiny haricot verte that the farmer said were difficult to pick....well they were not easy to stem either but they were delicious on the veg platter with dillweed/garlic/evo, blue/ new and baby sweet potatoes with rosemary, garlic and salt, red and yellow charred peppers,.....farmstead chevre with pesto (local garlic & basil) olives, heirloom tomato platter with fresh buttermilk and vinagrette.....
Cheese platter with lavosh...etc....
I love this thread, and follow the tenets closely.